These are the Pefect Healthy Treat on a Crisp, Cool Fall Morning

Are you craving comfort food since the leaves start turning and the weather outside has gotten cooler? I have! These pancakes do not disappoint!

Our family has a love for a hearty, comfort food breakfast once a week when we sit down together and just chat, eat and relax around the table.

Sometimes breakfast is really brunch because sleeping in on a cool morning is a must! We have several pancake versions that we like. Some are crepe-like, some are a little bit thicker and then for the special times we save the thick and rich pancakes like these. Honestly, we eat pumpkin year round because of its robust vitamin profile but we especially love pumpkin during the fall season. Do you love it too?

Pumpkin Pancakes When You Have Company Over

These are always a hit when we make them for a brunch with friends. When family comes into town, we love to serve these piping hot. They always get rave reviews and people cannot believe that they are grain free, gluten free and don’t contain nuts!

You can serve these pancakes with scrambled spinach eggs, some uncured, pastured bacon and some fresh green juice made that morning. Everyone will go away feeling satisfied and full for hours.

For pancake toppers, we like to serve our pancakes with homemade jams, nut butter and real maple syrup. Personally, I top mine with a bit of ghee since I can’t tolerate dairy and for those in my family that can tolerate dairy, they like a big dollop of real butter before they put on their toppings.

A Word About the Ingredients in These Delicious Pumpkin Pancakes

Organic, canned pumpkinworks quite well and at this time of the year, you can find it in abundance and for an inexpensive price. We grow organic sugar pumpkins in our garden and each year I like to roast them, scoop out the pulp, puree it and freeze it for later use. Fresh Pumpkin has a bit more moisture in it than the canned version of pumpkin and so if you choose to use fresh pumpkin I would reduce the coconut milk by 1/4 cup. *If you think the batter is way too thick after all ingredients are mixed then just add a dab of coconut milk until desired consistency is reached. **However, the batter should be thicker than pancake batter you may be used to.

Another ingredient in these pancakes I wanted to talk to you about is TigerNut Flour. This flour doesn’t come from a nut at all. In fact, it comes from a tuber! So if you don’t tolerate nuts like me, then you don’t need to be afraid of this flour. Also, a little of this flour goes a long way in my opinion. If you use too much in a recipe then you will have a very gritty mouth feel to your finished product. However, just the right amount adds the perfect texture and bite to a pancake like this. Don’t leave this ingredient out! It’s vital to the recipe and your bag of TigerNut flour will last you a long time! *PS Using this flour you can also make my quick and simple Nut Free Paleo Blender Bread.

Organic Coconut Milk is a staple in our house. We go through about 13 cans a month which is why I need to buy it inexpensively. This is the place I have found it where it costs the least!

Tapioca Flour is also a staple for baking with whole food and without gluten. I like to get mine here.

Lastly, please don’t leave out the cream of tartar! In using this (and adjusting some of the other ingredient ratios) I have been able to omit the use of baking powder in this recipe. Baking powder is not Paleo as it often has aluminum in it and is GMO because of the cornstarch it contains. I haven’t cooked with baking powder in many years because of this hack.

We get our Organic, Non-GMO foods at a fraction of the cost (wholesale prices) at Thrive Market. They get delivered right to our front door and we don’t have to pay to ship. Click below to start your free trial⇓

Thick and Fluffy Pumpkin Pancakes {Paleo, Nut & Dairy Free} Recipe

These thick and fluffy pumpkin pancakes are Paleo and filled with only real ingredients from whole food. The vitamin punch you will get from the real pumpkin makes these breakfast treats a winner and a great start to your day. Serve these for brunch with friends or even bring them to a potluck and people will be asking you for more.

In a medium mixing bowl, add all the wet ingredients and whisk together until combined.

In a small mixing bowl, add all the dry ingredients and stir until combined.

Add the dry ingredients into the wet ingredients and whisk well until there are no lumps and all is combined.

Place ¼ C. scoop (per pancake) on the griddle and with a silicone spatula flatten the batter out a bit. Let cook until browned and beginning to set in the middle.

Flip pancake gently and cook on the other side until the center is fully cooked.

*Because these are thicker, they take a bit longer to cook than a traditional thinner pancake. Be patient - your tummy will thank you!

This recipe will make 16 delicious grain, dairy and nut free pumpkin pancakes

Top with a dollop of organic ghee or real butter and add a nut butter, homemade jam or real maple syrup on top of that.

Notes

We grow organic sugar pumpkins in our garden and each year I like to roast those, scoop out the pulp, puree it and freeze it for later use. This has a bit more moisture in it than the canned version of pumpkin. If you choose to use fresh pumpkin I would reduce the coconut milk by ¼ cup. *If you think the batter is way too thick after all ingredients are mixed then just add a dab of coconut milk until desired consistency is reached. **However, batter should be thicker than pancake batter you may be used to.

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Why Not Try These This Weekend?

Eating whole food while trying to follow the Paleo template can be great. You can still eat yummy foods and feel good after eating them. Ditch the processed boxed mixes and whip up some of these just as quick at your house. Enjoy!

P.S. If you make these don’t forget to let me know how you like them. I always love to hear from my readers!

Thanks Lisa! I’ve always loved baking and know how to bake with gluten, without gluten, Paleo, AIP and GAPS. It’s pretty cool to see how God’s used my chronic illness to expand my skills. I hope you enjoy the pancakes!

Thank you so much for this recipe. These are absolutely delicious, and so easy to make! What a wonderfu and HEALTHY recipe with which to kick off the fall season! We made this a family experience, so everyone had a hand in making them, and everyone enjoyed eating them, too! Great fun!

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Hi there! Welcome to Feasting On Joy. If you are tired of feeling fatigued, brain fogged and debilitated by nagging chronic illnesss symptoms, you’ve come to the right place for help!

My name is Jennifer Brightbill and I am a Functional Nutritional Therapy Practitioner (FNTP). I help Christian women remit their chronic illness symptoms so they can feel like themselves again and live out their God-given purpose! Check out the coaching, products, courses and articles to begin your healing journey.